Ingredients1 h 20 m servings 223 cals
- Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
- Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
- Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.
- Cook's Note:
- White wine can be substituted for the vermouth.
Per Serving: 223 calories; 10.9 g fat; 11.7 g carbohydrates; 19.3 g protein; 46 mg cholesterol; 1557 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the...
This may be my new favorite meal. I was eating it out of the pan. DELICIOUS!!!
I added cumin ,bay leaf and a sweet potato since I had one on hand. Very delicious **used gin since no vermouth or white wine available I put over long grain rice